Fresh air intake

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josh seaberg

Newbie
Original poster
Mar 28, 2017
6
10
York NE
I am working on a freezer conversion with 2500w element, diy smoke daddy and a mypin pid controller everything works great.. My question is are you guys putting in a fresh air intake or just using natural convection to remove stale smoke?? I have a 4" stack out the top
 
I am working on a freezer conversion with 2500w element, diy smoke daddy and a mypin pid controller everything works great.. My question is are you guys putting in a fresh air intake or just using natural convection to remove stale smoke?? I have a 4" stack out the top
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 Welcome to the SMF Josh, 

Any chance of you posting up a few pics? IMO, you don't really need a fresh air intake if things are not 100% sealed and you have air intake around your door etc. 

You want fresh oxygenated air for the purpose of your fire to burn and or smolder. You also want to draw the heat and smoke as evenly and consistently through your smoker and out your exhaust. Stale smoke that doesn't not flow out and is trapped, is not the type of smoke you want. You want your smoke flavor fresh and moving across your product and out.

Keep us posted as to your progress. Mike 
 
Here it is it's not pretty but I think it will work.. It has 3/4 tadpole gasket around the door so it is pretty air tight around there. The fish pump is 65 GPH so that is prob all the air that it's getting.. I used 22 gauge raw steel it seemed to be just the right thickness
 
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Great pics Josh, You can attach all your pics to one post reply and sent that way also.  Ok, now I see you have a good seal around your door, so this is what I would recommend doing.

 
Even tho my door  didn't seal perfect, I still cut a small hole under my smoke generator to allow good oxygen in to help with the burn and flow of the heat and smoke out. 
I have a very strong Drawing effect threw my smoker this way. If I close my damper off completely my smoke starts bellowing out around my leaky door seal. Open it back up Smoke bellows out my exhaust and no more smoke leaking out around my door. 

IMO, having good control over your heat and smoke out via your damper, Helps you have better control over your product in your smoker/cooker. So yes I would cut a 3"x3" or even 4" hole under your hot plate straight down and out. You could also place a screen over the hole if you had any worries of anything trying to get in when you're not using it.

Then you could also use a POOR BOY smoke generator as I do to Cold Smoke, or not? 
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FYI, one of the golden rules, your Smoker from here on out should never look that clean and white again on the inside! 
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 Make sure to post up more pics of your progress for us all to see. Smoke on,
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Mike
 
if you you tube smoke daddy inc they show you how to make a fridge smoker and they cut a hole and use a standard floor register vent
 
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